'Haccp' presentation slideshows

CEP

CEP. C ommunity E ligibility P rovision. Discussions. Record Keeping Fee waivers Sharing With Other Programs Title One. 5 Minute Review Meal Counting Meal Claiming Verification Q&A. Considering the C ommunity E ligibility P rovision.

646 views • 54 slides

Hazard Analysis Critical Control Point

Hazard Analysis Critical Control Point. A Food Safety Approach . Food hygiene. All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. Food Safety. Assurance that food will not cause harm to

569 views • 46 slides

572 views • 38 slides

Current Issues in Food Sanitation

Current Issues in Food Sanitation Presented to University Safety Council April 18, 2007 Curt Speaker, EHS Foodborne Illness Results from eating food contaminated with bacteria (or their toxins) or other disease-causing organisms such as parasites or viruses.

1.43k views • 31 slides

Current Issues in Food Sanitation

Current Issues in Food Sanitation. Presented to University Safety Council April 18, 2007 Curt Speaker, EHS. Foodborne Illness. Results from eating food contaminated with bacteria (or their toxins) or other disease-causing organisms such as parasites or viruses.

536 views • 31 slides

Summary of Revisions Colorado Retail Food Establishment Rules & Regulations

340 views • 25 slides

Sampling and testing strategies

Microbial Risk Assessment and Mitigation Workshop: towards a Quantitative HACCP Approach Dubai February 23, 2012. Sampling and testing strategies. Moez SANAA. Norms framework. Codex Alimentarius. TC#. TC69. Application of statistical methods. SC1. Vocabulary and terms

422 views • 25 slides

Traceability throughout the supply chain is a non-negotiable, standard part of chilled food management systems

Traceability throughout the supply chain is a non-negotiable, standard part of chilled food management systems. Ensuring Traceability Right Through the Chilled Food Supply Chain. Kaarin Goodburn Food Safety & Technology Management Consultant Chilled Food Association. Programme:.

383 views • 23 slides

740 views • 22 slides

Food Safety Review

519 views • 20 slides

Dust it Off!! HACCP

448 views • 19 slides

Food Technology Risk Assessment and HACCP

458 views • 19 slides

U.S. Food Regulations and Product Differentiation: Historical Perspective

U.S. Food Regulations and Product Differentiation: Historical Perspective. Bruce Gardner University of Maryland. 100 Year Old Discontents. Consumer concerns about threats to health, safety, or their pocketbooks

324 views • 19 slides

575 views • 17 slides

ISO 22000 Training

1.05k views • 9 slides

SERVSAFE/Chapter 1

SERVSAFE/Chapter 1. PROVIDING SAFE FOOD. Definitions. Foodborne Illness : disease transmitted to people by food Foodborne Illness Outbreak : occurs when two or more people get the same illness after eating the same food Time-Temperature Abuse: when food has

1.05k views • 9 slides

HACCP

HACCP. tick. the acronym HACCP stands for. Hazard Analysis and Critical Culinary Points. Hazard Analyses and Culinary Control Points. Hazard Analysis and Critical Control Points. match. cover your wounds with a blue waterproof plaster. never smoke at work.

331 views • 7 slides

Example from the Swedish Offical Control 2010

197 views • 7 slides

216 views • 6 slides

February 5, 2014

February 5, 2014. Be seated and begin the bell work 50% onion, 25% celery, 25 percent onion?. Culinary II. Lab Recap Jeopardy Winning group wins a snicker bar. Culinary I. Be seated and begin the bell work What does HACCP stand for?. Culinary I. Complete Chapter 2 (30 minutes) Jeopardy

116 views • 4 slides